St. Nick Cupcakes 
 
  a.. Prep: 2 hours
  b.. Yield: 24 Servings
120 
120 
  a.. 1 to 2 cans vanilla frosting (16 ounces each)
  b.. Cupcakes and miniature cupcakes of your choice
  c.. Red sprinkles
  d.. Ivory paste food coloring
  e.. Candy-coated sunflower kernels
  f.. Red shoestring licorice
  g.. Starburst candies
  h.. Miniature marshmallows
  i.. Corn syrup
  j.. White nonpareils
Directions
  a.. Frost a cupcake; dip the top in red sprinkles. Tint a small amount of 
frosting ivory. Using ivory frosting, frost a miniature cupcake for the face. 
Lay cupcake on its side on top of sprinkled cupcake; secure each with a 
toothpick. Pipe frosting onto face for hair and beard. Attach sunflower kernels 
for eyes and nose and a licorice piece for the mouth. 
  b.. For hat, place four red Starburst candies on a small piece of waxed 
paper; microwave on high for 3-5 seconds or until softened. Place candies side 
by side, using a rolling pin, roll candies together to 1/8-in. thickness. Cut 
into a triangle; form into a cone shape. Press seam to seal; gently form around 
a small ball of plastic wrap into a hat shape. 
  c.. For pom-poms, cut marshmallows in half; roll each half in corn syrup then 
in nonpareils. Press onto the tip of hat and around brim. Remove plastic wrap 
from inside hat; attach to head with frosting. Repeat. Yield: varies. 

  How-To: For Santa's hat, roll out softened Starburst candies to a 1/8-inch 
thickness and cut out a triangle. Form the triangle into a cone and gently 
shape the cone into a hat around a small ball of plastic wrap. 
  d.. 
  e.. 
  f.. 
  g.. ~ Have a nice day & Enjoy the recipes ~
                     Arlette Arthur


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